Mt Barney Blog

Broccoli Bacon Salad

Wednesday, December 05, 2018

 

FOR THE SALAD

  • kosher salt
  • 3 heads broccoli, cut into bite-size pieces
  • 2 carrots, shredded
  • 1/2 red onion, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 6 slices bacon, cooked and crumbled

FOR THE DRESSING

  • 1/2 cup. mayonnaise
  • 3 tbsp apple cider vinegar
  • kosher salt
  • Freshly ground black pepper
 

Directions:

  1. In a medium sauce pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
  2. Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
  3. In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
  4. In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
  5. Pour dressing over broccoli mixture and stir to combine.

 


 


 

 

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